Baked Macaroni and Cheese
This classic Baked Mac and Cheese recipe offers a luscious, creamy cheese sauce with a golden, crunchy topping. Featuring a blend of Gruyere and mozzarella cheeses, it delivers rich flavor and comforting texture, ideal for family dinners or entertaining guests. The butter toss technique keeps the pasta perfectly tender and prevents sogginess, making this recipe stand out for consistent delicious results.
Equipment
- 1 Large Pot – for boiling pasta
- 1 whisk (for sauce preparation)
- 1 ovenproof skillet or baking dish (approximately 2.5L / 2.5qt capacity)
- 1 box or rotary cheese grater
- Measuring cups and spoons
Ingredients
Pasta:
- 250 g 8 oz elbow macaroni
- 1 tablespoon unsalted butter or 2 teaspoons neutral oil
Crunchy Topping:
- ⅔ cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- ¼ teaspoon salt
Cheese Sauce:
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups warm milk whole or low-fat
- 2 cups freshly grated Gruyere cheese or your preferred flavorful melting cheese
- 1 cup freshly grated mozzarella cheese
- ¾ teaspoon salt
Optional Seasonings:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
Instructions
- Cook the Pasta: Fill a large pot with water and bring it to a rolling boil. Add the elbow macaroni and cook according to the package instructions, but reduce the cooking time by one minute to keep the pasta slightly firm. Drain the pasta well.
- Butter Toss for Texture: Return the drained macaroni to the pot and add the tablespoon of butter. Toss the pasta gently until the butter melts and evenly coats every piece. This step helps keep the pasta from swelling or becoming mushy when baked later. Set aside and allow to cool slightly.
- Prepare the Topping Mixture: In a small bowl, combine the panko breadcrumbs, melted butter, and salt. Mix thoroughly to ensure the breadcrumbs are evenly coated. Set this mixture aside for the topping.
- Make the Roux-Based Cheese Sauce: In a large saucepan or ovenproof skillet, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about one minute to cook off the raw flour taste and form a smooth paste (roux).
- Add Milk and Thicken: Gradually pour in about one cup of the warm milk, whisking constantly to blend the roux smoothly. Slowly add the remaining milk, continuing to whisk to avoid lumps. Bring the mixture to a gentle simmer and cook for 5 to 8 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Season and Incorporate Cheese: Stir in the salt and optional garlic, onion, and mustard powders if using. Remove the sauce from heat and immediately fold in the freshly grated Gruyere and mozzarella cheeses until just combined. The cheese will melt gently in the warm sauce, creating a creamy texture.
- Combine Pasta and Sauce: Add the cooled macaroni to the cheese sauce and stir quickly to coat all the pasta evenly. Pour this mixture back into your ovenproof skillet or transfer to a baking dish, spreading it out evenly.
- Add Breadcrumb Topping: Evenly sprinkle the prepared breadcrumb mixture over the mac and cheese. This will create a crisp, golden crust during baking.
- Bake to Perfection: Place the dish in a preheated oven at 180°C (350°F). Bake uncovered for approximately 25 minutes, or until the topping is lightly golden and crunchy. Avoid overbaking to preserve the creamy interior.
- Serve Immediately: Remove from oven and let rest for a few minutes before serving. Optionally, garnish with fresh parsley for a pop of color and freshness.
Notes
- Breadcrumb choice: Panko breadcrumbs offer a lighter, crunchier texture compared to regular breadcrumbs, but if unavailable, standard breadcrumbs work fine.
- Cheese options: Gruyere is ideal for its melting quality and flavor, but cheddar, Monterey Jack, Colby, or provolone can be excellent alternatives. Mozzarella adds stretch and creaminess while reducing oiliness. Always grate cheese fresh for the best melting and texture.
- Pasta butter toss: This step prevents the pasta from absorbing too much sauce and becoming mushy during baking. Cooling the pasta slightly before mixing it into the sauce also helps maintain the perfect texture.
- Baking dish size: Use a dish around 2.5 liters (2.5 quarts) capacity. A larger dish spreads the mac and cheese too thin, leading to less creamy results.
- Make-ahead tip: You can prepare the mac and cheese up to the point of baking, then refrigerate or freeze it covered. When ready, bake covered with foil at 180°C (350°F) for 15 minutes, then uncover and bake for an additional 25 minutes to crisp the topping.
- Reheating leftovers: Warm leftovers in the microwave, then refresh the crunchy topping under a broiler or grill with a light spray of oil or butter.
